Tag Archive | "king"

Allen and Louise King, of Cedar Springs, recently took the Post on a great adventure when they visited the Yukon Territory and many areas of Alaska.

“The weather was wonderful and we got great pictures of Mt. McKinley and lots of beautiful scenery,” said Louise. “We also saw lots of wildlife on our tour of the Denali National Park, including a mother moose with her calf, grizzly bears, Dall sheep and caribou.”

Thanks so much for taking us with you!

Will you be traveling? Take along a copy of the Post and get a photo. Send the photo and some info about it to news@cedarspringspost.com. We will print them as space allows.

Louise King, on Ash Street in Cedar Springs, went out to work in her yard and found four masked visitors lurking in her yard.
“I guess they were looking for a drink of water, as one actually climbed up and got a drink in the birdbath,” she said of the young racoons. “Others got their drinks from a pot by the back door.”
King said they have been back a couple of times but she hopes that ends soon. “We are using water to chase them away because there are young children in the neighborhood,” she said.

Give him a Father’s Day feast fit for a king

Family Features
This Father’s Day, give Dad the royal treatment by creating a feast that combines his two favorite things — the grill and steak.
Whether you serve the King Tenderloin with Red Velvet Demi Glace, the Duke of Sirloin with Pub Rub, the Count Strip Loin with Parmesan Crusted Crown, or the Barron of Ribeye with Royal Forest Butter, His Majesty will savor every mouthwatering bite. And when you follow these grilling tips and cook his steaks to perfection, he may very well proclaim you Master of the Grill.
For a free “Great Gathering Guide and Cookbook” from Omaha Steaks, filled with more mouthwatering ways to enjoy great steaks, burgers and gourmet foods, call 1-800-228-9055 or visit www.OmahaSteaks.com.

Royal Forest Butter
Makes 1/4 pound (6 to 8 servings)
1 ounce shiitake mushrooms, dried, minced (can be found in produce section of grocery store)
1/4 cup Worcestershire sauce
1/2 cup unsalted butter, softened
1 tablespoon garlic, freshly minced
Salt, to taste
1/4 teaspoon black pepper, freshly ground
1. In a small mixing bowl, add minced shiitake mushrooms and Worcestershire sauce, mixing well until liquid is all soaked up by dried mushrooms. Add butter, garlic, salt
and pepper to mushroom mixture. Mix well until smooth.
2. Place the butter mixture in the middle of a large piece of plastic wrap. Form into a log and wrap tightly. Store butter in the refrigerator; it will keep for several weeks.
3. To use, unwrap butter and cut into coin shaped slices.

Top 5 Tips for Perfect Grilling

1. Clean and pre-heat your grill on high.
2. Lightly oil and season food before you put it on the grill. This helps the searing process and prevents sticking.
3. Sear the outside of steaks when grilling, using tongs or a spatula to turn the meat. Cover the grill as much as possible during the grilling process to help lock in the great flavor and to prevent flare-ups.
4. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after you turn over the food. This will give you an evenly cooked product.
5. Place your cooked food on a clean plate and allow to rest for five minutes before serving to retain moisture and juiciness.